If you though the basket couldn’t get more green and leafy after last week, you will be amazed at how much we got for Week 6! This may be the time to start stocking the freezer for later months, if it weren’t too hot to turn on the stove most days!
- Pan seared bass with garlic scape sauce
- One pan chicken sausage and potatoes
- Beef taco salad
- Crispy skin salmon with Napa cabbage
- Vietnamese noodle salad with pulled beef
- So excited to finally make my absolute favorite rhubarb recipe – this lemon rhubarb cheesecake
- A recipe for the freezer (if it makes it that far): Quiche with sausage, garlic scapes, and chard
- How amazing does this collard breakfast sandwich look?! If I can get caffeinated enough one weekend morning, I’ll try and make this 🤤
I still need to make plans for the kale, but I’ll either toss it in with the chicken sausage and potatoes or hope it holds up in the crisper until I get a better idea!
With a more limited ability to grab groceries, we’ve tried to use a lot of the flavors and ingredients we have already for meals through the week. Colder weather this week means heavier meals mixed in with salads (still have to use up all that lettuce, after all!)
It’s the last week of winter! Well at least according to the CSA, there are plenty of cool, wet days ahead for us, I think.
I’ve got an ambitious plan to make up for lost time with my menu this week, including trying to use veggies that have been languishing in the crisper for several weeks now. (Looking at you, cabbage!)
Some old favorites:
And some new ideas:
- Chicken stew with farro and tomatoes (recipe from The Chef and the Slow Cooker)
- Plum cake (I’ll probably freeze this for later)
I’m also going to see if the cayennes ripen to red on the counter, then dehydrate and crush them to make homemade red pepper flakes!
As expected, a week of travel meant that I did not do much cooking this week. Here’s what I was able to make.
Here’s the before and after of the jalapeños I pickled
The gloves are key to protect your hands from any residual burning! I’ll clean out seeds from the top rings of the pepper closest to the stem, but leave the ones shown here pretty much as-is.
The entire bag I got made one very full quart jar. I heat the brine from this recipe to dissolve the salt and pour it over the peppers.
Another week where I won’t be able to do much in the way of cooking, so this will be a very short list. Hopefully the squash will keep until next weekend when I can figure out how to best use them!
- Chicken and sausage gumbo with okra and peppers (I like mine with extra hot sauce)
- Vietnamese noodle salad (inspired by this recipe, but with peanut tempeh instead of chicken)
- Fruit platz with plums and peaches
I also pickled the radishes and dried the grape tomatoes in the dehydrator this weekend. The tomatoes will either be diced and frozen or turned into sauce, I haven’t yet decided.
Back row from left: Yellow Tomatoes, Centercut Squash, Yellow Peaches, Plums, Green Okra
Front from left: Slicing Cucumbers, Red Radishes, Red Grape Tomatoes, Green Leaf Lettuce, Little Sweetie Cantaloupe, Escamillo Peppers
(True story, when I was lifting my basket out of the shopping cart while leaving the store after my pick up this week, a peach fell out of my basket, bounced down a stair, and rolled down the sidewalk, stopping just short of 6 lanes of traffic. You definitely know I walked down there, dusted it off, and took it on home with me. I washed it, peeled it, cut out the bruised part and I plan to eat it over cottage cheese for breakfast tomorrow! No peach left behind! 🙈)